Experience the joy of creating an incredibly delicious and easy Pumpkin Bisque, crafted with the simplicity of canned pumpkin puree. This family-friendly dish not only warms the heart but also makes for fantastic leftovers, inviting you to savor each moment.
What makes this Pumpkin Bisque so good?
- This pumpkin soup is super cozy and gives you all the vibes of a beautiful fall day!
- This is a family go-to because it’s made with basic pantry staples, and it’s low-carb. Can’t beat a fun seasonal kid-friendly soup!
- Love leftovers? There’s always leftovers for a great lunch meal prep!
Key Takeaways for Pumpkin Bisque
- I used canned pumpkin in this recipe. However, if you have sugar pumpkins, you can roast them in the oven until soft and then puree them for this recipe. You need roughly 2 cups of pumpkin puree.
- Some other topping ideas include pomegranate arils, crispy roasted chickpeas, croutons, coarse-ground black pepper, slivered almonds, fresh herbs, and chili oil. Experiment with your favorite toppings!
- It’s essential to use full-fat coconut milk to get a really creamy texture with this soup. If the coconut milk has separated in the can, stir it together before measuring it out and adding it to the soup.
- To get a really smooth soup, I use an immersion blender. I like it because I don’t have to transfer the soup out of the pot. However, you can use a blender as well. Just ladle the soup into your blender and process. Work in batches if needed to avoid overfilling the blender.
- Store this soup in the refrigerator in an airtight container for 4 to 5 days. Just reheat over the stove before serving.
Other soup recipes
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Pumpkin Bisque
This is the creamiest fall soup! Use canned pumpkin puree for the easiest gluten-free pumpkin bisque garnished with coconut cream and pumpkin seeds.
Instructions
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Heat olive oil in a large pot over medium heat. Then, add the diced onion and cook for 3 to 4 minutes, until translucent and starting to brown.
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Add the minced garlic and cook an additional minute, being sure to stir constantly so the garlic does not burn.
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Add the pumpkin puree, salt, ground black pepper, ground cinnamon, nutmeg and paprika.
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Stir until combined. Cook 1 to 2 minutes.
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Then, pour in the vegetable broth, and stir until smooth.
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Bring to a boil and then turn down the heat to a simmer. Let simmer for 15 minutes, stirring occasionally, to let the flavors meld together. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender to process until smooth.
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Once smooth, pour in the coconut milk and maple syrup. Stir until combined.
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To serve, top with a drizzle of additional coconut milk and sprinkle with salted pepitas. Serve with slices of toasted gluten-free baguette.
Notes
- I used canned pumpkin in this recipe. However, if you have sugar pumpkins, you can roast them in the oven until soft and then puree them for this recipe. You need roughly 2 cups of pumpkin puree.
- Some other topping ideas include pomegranate arils, crispy roasted chickpeas, croutons, coarse-ground black pepper, slivered almonds, fresh herbs, and chili oil. Experiment with your favorite toppings!
- It’s essential to use full-fat coconut milk to get a really creamy texture with this soup. If the coconut milk has separated in the can, stir it together before measuring it out and adding it to the soup.
- To get a really smooth soup, I use an immersion blender. I like it because I don’t have to transfer the soup out of the pot. However, you can use a blender as well. Just ladle the soup into your blender and process. Work in batches if needed to avoid overfilling the blender.
- Store this soup in the refrigerator in an airtight container for 4 to 5 days. Just reheat over the stove before serving.
Nutrition
Calories: 159kcalCarbohydrates: 10gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 515mgPotassium: 184mgFiber: 1gSugar: 6gVitamin A: 201IUVitamin C: 3mgCalcium: 27mgIron: 2mg